Bang Bang Shrimp
Presented by Cherry Hill Hotel
- 1 cup mayonnaise
- 1/3 cup sweet chili sauce
- 2 T Sriracha sauce
- 1/2 cup cornstarch
- 24 large shrimp, peeled and deveined, tails attached
- 4 cups vegetable oil for frying
- 1 bunch scallions, chopped
Whisk together mayonnaise, sweet chili sauce, and Sriracha sauce.
Heat oil to 350°F in a deep-sided pan, such as a chicken fryer.
Dredge shrimp in cornstarch and place in hot oil. (If necessary, work in batches to avoid crowding.) Cook 2 to 3 minutes until done and transfer to a paper towel-lined dish to drain excess oil.
Toss shrimp in sauce mixture to coat and divide among four plates.
Top with chopped scallions and serve immediately.